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Author Notes: Spring Lamb Stew is a fresh and earthy stew that fills and nourishes hungry bellies. —Rachel (Simple Seasonal)
- 1 1/2 pounds cubed leg of lamb
- 2 tablespoons butter
- 4 tablespoons flour
- 1 tablespoon minced garlic
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- 2 bay leaves
- 1 cup red wine
- 6 cups chicken broth
- 3/4 cup kamut
- 1/2 cup small diced carrots
- 1 cup small diced turnips
- 1 cup pearl onions
- 1 cup small diced Asparagus
- 1 cup peas
- 2 cups fresh spinach
- 1 tablespoon balsamic vinegar
- 1. For this recipe I recommend using a dutch oven. There’s something about meat cooking for an hour or two in a dutch oven that results in amazingly tender and flavorful meat, but if you don’t have a dutch oven this recipe can be made on a stove top in a large, covered pot. To begin, melt your butter in your chosen pot, coat your lamb cubes in flour and then brown on each side. This will take about 5 minutes.
- 2. Add your herbs and garlic to the pot and cook for 1 more minute, then add 1 cup of red wine and simmer for three minutes.
- 3. Add the chicken broth and kamut to the dutch oven, cover, and place in a 325º F oven and cook for 30 minutes. If you don’t have a dutch oven simply simmer your stew on your stove top over medium-low heat.
- 4. After 30 minutes have passed, add the carrots, turnips, and pearled onions to the pot, then return to the oven. Cook for 45 minutes to an hour, checking on the stew and stirring it every 15 minutes. It’s finished once the lamb is beginning to fall apart and the kamut has a popped appearance.
- 5. Once the kamut and lamb are done cooking, add the remaining vegetables to the pot and return it to the oven for 5 minutes. Stir in 1 Tbsp of balsamic vinegar before serving.